Chow-Chow
(from cokerlj’s recipe box)
When canning, pickling or preserving foods you should always use canning salt. You should also always use 90 to 100 grain vinegar unless the recipe says otherwise. Also distilled water is highly recommended.
Source: Bessie Bartek Divis
Categories: Canning & Pickling
Ingredients
- 10 cups green tomatoes finely chopped
- 10 cups cabbage cut in small pieces
- 1 1/2 cups bell pepper chopped
- 3 cups onion chopped
- 1 cup jalapeno peppers chopped
- 3 tablespoons canning salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 2 cups sugar
- 1 tablespoon pickling spices
- 1 cup 90-100 grain vinegar (10% acidity)
- 3 cups distilled water
Directions
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Mix together green tomatoes, cabbage, bell peppers and onion. Stir in salt.
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Let stand over night to release moisture. Drain…now add the peppers.
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In a sauce pan heat vinegar, water and sugar. Tie celery seed, mustard seed and pickling spices in a spice bag. Heat with solution. Add chopped vegetables. Cook 15 minutes.
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Pack in jars and seal.
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To seal & preserve, you must process in a hot water bath caner for 20 minutes. To do this; bring water to boil in hot water bath caner. Place jars down into boiling water, be sure water covers tops of jars and is 2 inches above tops. Bring back to a boil and then time for 20 minutes. Remove jars, place on a towel spread out on a table. Cool 24 hours. The tops of the lids will “cave in”. They can be stored for a long time this way. if a jar lid does not “cave in” then the seal if not a good one and you will need to store in refrigerator and use soon.